CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I "doctored" the recipe to fit hubby's taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure. 

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces

• Preheat oven to 350˚.
• Prepare macaroni according to package directions. Drain well.
• Using the same pan, melt butter and add cream until smooth.
• Add cheese a few pieces at a time, stirring until well blended.
• Salt and pepper to taste.
• Add ham pieces, coating them well with sauce.
• Fold in pasta.
• Pour into casserole dish.
• Sprinkle with crispy onions.
• Bake 20 minutes or until heated through and golden on top.

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

• Preheat oven to 425˚.
• Grease 6 six ounce ramekins.
• Place ramekins in a 13x9 baking dish.
• In a large bowl combine eggs and cream.
• Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
• Pour mixture evenly into ramekins.
• Place baking dish on center rack in the middle of the oven.
• Add 1 inch of boiling water to the baking dish.
• Bake for 30-35 minutes or until a knife inserted comes out clean.
• Remove ramekins from water and serve on plates.

HOT BROWN from THE BROWN HOTEL with a few adjustments

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

PREPPING THE SANDWICH

THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

• Preheat broiler with rack 4 inches from heat.
• Melt butter in a heavy 2 quart saucepan over medium low heat.
• Whisk in the flour until smooth and golden.
• Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
• Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
• Place toast slice in the bottom of a lightly greased casserole dish.
• Top with turkey slices.
• Top with tomatoes.
• Spoon cheese sauce over tomatoes.
• Sprinkle with the remaining cheese.
• Broil 5 minutes or until cheese begins to brown.
• Sprinkle with paprika.
• Top with bacon pieces.
• Sprinkle with parsley.
• Enjoy.

**I didn't realize I was out, but I was so I substituted sharp cheddar and it was lick the plate clean good.

PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS

It seems like a million years since I've done any serious blogging.  I'm still here and life is starting to settle down (we hope) and I'm anxious to get back to some DIY projects, fun recipes and adventures. At least that's the plan after the holidays.

I've got a back load of recipes and pictures to post, but there will always be tomorrow for the rest of them.  Tonight I'll start with a hubby favorite.

While this is not much to look at, the combination of the two recipes are SERIOUSLY PACKED WITH A FLAVOR PUNCH.  We LOVE this recipe and LOVE having the leftovers to eat.

The original recipe for the now known as Pineapple Piggy Pie was called Ham Stacks and called for sweet potatoes and marshmallows.  Hubs hates sweet potatoes so I converted the recipe to mashed Yukon golds.  It also called for individual stacks on pineapple rings, but I also converted it to a casserole for ease - not to mention it's more "man" friendly than the little stacks.

PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
PINEAPPLE PIGGY PIE
1 pound ground ham
1 pound ground pork (I used Jimmy Dean Organic sausage)
1 cup crushed corn flakes
1/4 teaspoon white pepper
2 eggs, beaten
1 cup whole milk
2 cups mashed potatoes
1 large can crushed pineapple, drained VERY well

• Preheat oven to 350˚.
• Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
• Spray the bottom of a 9x13 baking dish.
• Layer the pineapple on the bottom.
• Top with Meat mixture.
• Top with mashed potatoes.
• Bake for 1 hour.

ROASTED SPICED CARROTS
1 pound baby carrots
2 tablespoons Avocado oil
2 large cloves garlic, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
Juice of 1 lemon

• Cut carrots in half and then cut in half again.
• Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
• Roast 20 minutes or until fork tender.
• Remove from oven.
• Toss with raisins and lemon juice.

BRUSCHETTA CHICKEN BAKE

I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!

BRUSCHETTA CHICKEN BAKE

1 1/2 pounds chicken breasts, cut into bite sized pieces

1 can diced tomatoes with garlic & herbs, undrained

1 package Chicken Stove Top Stuffing

1 KNORR chicken bouillon gel tub

1 cup hot water

2 cloves garlic, minced

1 tablespoon Gourmet Garden Basil paste

4 slices or 1 cup grated  mozzarella cheese

• Preheat oven to 375°.
• Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
• In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
• In a 9x9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
• Bake 45 minutes - chicken will be cooked through and stuffing will be beginning to crust.
• Cut it like a lasagna and serve with salad.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I'd been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies - more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
• Gradually add orange juice, tossing with a fork until dough forms a ball.
• Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
• Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
• Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
• In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
• On waxed paper, roll out one ball of pastry to fit pie plate.
• Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
• Fill with apple mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
• Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
• Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
• Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I've gotten quite crafty at disguises them visibly while keeping their flavor.

adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

• 3 1/3 cups all-purpose flour
• 2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes
• 1 teaspoon kosher salt

Filling

• 1 1/2 cups low-salt chicken broth
• 1 1/2 medium onions, chopped, divided I used 1 large onion
• 4 garlic cloves, chopped, divided
• 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
• 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
• 2 bay leaves I omitted
• 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2" pieces
• Kosher salt I used Himalayan Pink Sea Salt
  
• 1 tablespoon unsalted butter
• 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
• I added a celery stalk, sliced and
• I added a large carrot, sliced to disguise the mushrooms from hubby
• 1/2 cup dry white wine I used Savignon Blanc
• 1 1/4 pounds ground pork
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cup grated, peeled russet potato I used Yukon Gold
• All-purpose flour (for surface)
• 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

• A 9"-diameter deep-dish glass or ceramic pie dish
• Directions:

Crust

• Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

• Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
• Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
• Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
• Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
• Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10" round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2" slits in top crust. Chill for 1 hour.
• Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

BREAKFAST CASSEROLE

This one is for my brother-in-law, Terry, the family short order cook.  He knew I cooked all healthy and was prepared to hate this recipe.  But instead everyone loved it and it disappeared fast!

BREAKFAST CASSEROLE
3 pounds sausage *
6+ slices Wonder bread**
7 eggs
2 cups milk
1 can cream of mushroom soup ***
2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Layer the meat in the bottom of the pan evenly.
3. Lay bread evenly over the meat.
4. Whisk together the milk, eggs and soup until well blended.
5. Pour over bread.
6. Top with cheese.
7. Bake for 1 hour.
8. Let set 5 minutes before cutting.

• *I like a ham (ham steak) and sausage mix - if using only ham spray pan with PAM first
• **I have also used sourdough and gluten free though gluten free just doesn't taste right to me
• *** I use cream soup substitute

HOT CHICKEN SALAD

I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand.  We loved it modified so will probably never try the original.  Hubs had three bowls!!

serves 8-10
HOT CHICKEN SALAD
4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
2 celery ribs sliced 4 celery ribs, chopped
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
1 can cream of chicken soup 1 can green enchilada sauce
1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 cup fresh sliced mushrooms
2 tablespoons finely chopped onion
2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon - closer to 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs 1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

• In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
• Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
• Turn into a greased casserole.
• Top with bread crumbs and then cheese.
• Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
**from the produce section - a salad topper

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell's cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

• Preheat oven to 375˚.
• Blend together milk and soup until well blended.
• Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
• Fold in cheese.
• Gently fold in egg noodles.
• Pour into a generously greased baking dish.
• Top with potato chips.
• Bake for 30 minutes.

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

• Preheat oven to 350 degrees.
• Toss together the chicken, krab, celery and onions.
• Whisk together the sour cream and mayonnaise.
• Fold sour cream mixture and cheese into chicken mixture.
• In a small saucepan melt butter.
• Whisk in flour until golden.
• Add milk and whisk until well blended.
• Fold roux into chicken mixture.
• Pour into a greased 2 quart episode.
• Top with french fried onion rings.
• Bake 30 minutes.

 

5-6 spears of asparagus per person
2-4 tablespoons butter

1 lime, juiced

• Clean and snap asparagus.
• Spray a flat cookie sheet with PURE.
• Arrange asparagus in a single layer.
• In a small bowl melt the butter.
• Add the lime juice and whisk well.
• Pour lime juice evenly over the asparagus.
• Increase oven temperature to broil.
• Broil asparagus until just done.
• Turn off oven and serve both dishes immediately.

 Submitted to: 

Potluck Sunday
Recipe Swap Sunday

NOT YOUR MOM'S TUNA CASSEROLE

NOT YOUR MOM'S TUNA CASSEROLE

1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute
1 can chopped green chiles, drained
1/2 cup milk
1 large can French's French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

• Preheat oven to 350 degrees.
• Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
• Whisk together soup or soup substitute and milk.
• Add onions, celery, chiles and chicken pieces blending well.
• Add in 1/2 can French's onion rings, blending well again.
• Add in drained noodles and cheeses, blending again until well mixed.
• Pour into a greased casserole dish and top with remaining Frnech's onion rings.
• Bake 30 minutes.
• Enjoy.

SOUTH WESTERN CHICKEN CASSEROLE

SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee's french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

• Preheat oven to 375 degrees.
  
• Spray large casserole dish with PURE.
• Spread potatoes along the bottom.
• Top with first half of french fried onions.
• Top with first half of cheese.
• Salt and pepper chicken breasts layering them over cheese seasoned side down.
  

•  Salt and pepper top sides of chicken.
• Layer corn and tomatoes over top of the chicken.
  

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.
• Whisk in enchilada sauce.
• Pour over corn and tomato layer.

• Top with remaining cheese.
• Ring French fried onions around the edge.
• Bake 30-45 minutes covered.
• Bake another 15-30 minutes uncovered.
• Let stand 5-10 minutes.
  

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

Grown Up Mac & Cheese with updated Danish Cube Steak

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank's hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

• Preheat oven to 350 degrees.
• Prepare pasta according to package directions. Drain Well.
• Melt butter in a medium saucepan.  Add salt.
• In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
• Add flour and whisk constantly over medium heat until smooth.
• Gradually add milk, whisking constantly.  
• Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
• Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
• Mix pasta and cheese mixture together until well blended.
• Scoop into a casserole or ramekins.
• Bake 15-20 minutes.
• Top with chopped chives.

DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Coat steaks on both sides with mayonnaise mixture.
• Dredge through panko crumbs.
• Melt butter in a large skillet over medium heat.
• Add cube steaks and brown on both sides.

SLOPPY JOE CASSEROLE

SLOPPY JOE CASSEROLE

1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

2 cups prepared rice

1 cup grated cheese

• Heat olive oil and add ground beef.
• Generously salt and pepper.
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.

ONION PANADE aka DINNER BREAD PUDDING

I found this awesome recipe for Onion Panade over at Stone Soup.   She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures.  I changed it up a bit.  You'll find my changes in red.

I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.

1 large Vidalia onion 

1 red onion, sliced into rings

1 large bunch green onions, sliced thin

2 cloves garlic, minced
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock

2 cups chopped rotisserie chicken pieces

• Preheat oven to 400 degrees 
• Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick. 
• Heat 4 – 5 tablespoons olive oil in a large frying pan. 
• Cook onion stirring occasionally until soft and golden brown. 
• Stir in the thyme. 
• In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 
• Bring stock to a simmer.
• Pour over the onion dish. 
• Season. 
• Cover and bake for 30 minutes. 
• Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

TURKEY TETTRAZINI revisited as CHICKEN TETTRAZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the "weeknight" recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn't think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

CHICKEN TETTRAZZINI
2 + 3 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded rotisserie chicken pieces*
3 tablespoons flour

2 cups milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in a skillet.
• Saute onions and celery just until tender.  Set aside.
• In a medium sauce pan melt 3 tablespoons butter.
• Whisk in 3 tablespoons flour until golden.
• Gradually add milk, stirring to blend. Cook just until thick.
• Add cheddar cheese.
• Add salt and pepper.
• In the bottom of an 11x7 baking dish scatter first the pasta and then the meat pieces.
• Pour soup mixture over top.
• Top with mozzarella cheese.
• Bake 25-30 minutes.

*ham and turkey work well too